Fish & Seafood
Corned Hake
By Yankee Magazine|Jun 07 2002|
Ingredients
2-1/2 pounds hake
table salt
salt pork
boiled potatoes
stewed tomatoes
Instructions
Place hake in a flat pan, salt liberally, and leave overnight in a cool place. The next day, rinse the fish and taste it. If it is still salty, rinse again. Boil hake 15 minutes. While fish is boiling, fry salt pork slowly. Serve hake with salt pork, boiled potatoes, and stewed tomatoes.
Different, but not “outstanding.”
Use fresh tomatoes,and onions of all sorts.
I made this with my daughter she loved it